Name: fruit cocktail cake recipe - Incredibly Moist in 2025
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1½ cups granulated sugar; 2 teaspoons baking soda; ½ teaspoon salt; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 can (15-16 oz) fruit cocktail with light syrup (do not drain); ½ cup chopped nuts (walnuts or pecans)

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There’s something magical about a dessert that transforms simple pantry ingredients into a moist, delectable treat that has everyone asking for seconds. This fruit cocktail cake recipe does exactly that! Passed down through generations and perfected over countless family gatherings, this nostalgic dessert combines the convenience of canned fruit with the comfort of homemade cake to create something truly special. Whether you’re a seasoned baker or just starting out, this foolproof fruit cocktail cake recipe will quickly become your go-to for potlucks, family dinners, or anytime you need a reliable sweet treat that never disappoints.

Why You’ll Love THIS Fruit Cocktail Cake

Incredibly moist texture that stays tender for days
Super easy preparation with minimal mixing and measuring
Budget-friendly using simple pantry staples
Versatile dessert perfect for potlucks, holidays, or weeknight treats
No special equipment needed – just a bowl and a pan!
Customizable with various toppings and mix-ins to suit your taste
Guaranteed success even for novice bakers

Tired of cakes that dry out the next day? The secret to this fruit cocktail cake’s legendary moisture is the undrained fruit cocktail that infuses the batter with natural sweetness and keeps every bite perfectly tender.

Ingredients

For the Cake:

2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs, room temperature
1 can (15 ounces) fruit cocktail, undrained
1 teaspoon vanilla extract

For the Topping:

¾ cup brown sugar, packed
½ cup chopped pecans or walnuts
½ cup shredded sweetened coconut (optional)

Ingredient Note: The undrained fruit cocktail is essential for this recipe’s moisture – don’t drain it! For an extra-rich version, add ¼ cup melted butter to the batter.

Essential Equipment

9×13 inch baking pan
Large mixing bowl
Medium bowl for topping
Wooden spoon or spatula
Measuring cups and spoons

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
Combine dry ingredients in a large mixing bowl – whisk together the flour, sugar, baking soda, and salt until well blended.
Pour the batter into your prepared baking pan, spreading it evenly to the corners.
Prepare the topping by mixing brown sugar, chopped nuts, and coconut (if using) in a small bowl until combined.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly crispy from the caramelized topping.

Pro Tips for the Perfect Fruit Cocktail Cake

Don’t overmix the batter – stir just until the ingredients are combined to ensure a tender cake.
Check your oven temperature with an oven thermometer – running too hot or too cold can affect the texture.
For extra flavor, add ½ teaspoon of cinnamon or nutmeg to the dry ingredients.
Let the cake cool completely before covering to prevent condensation from making the topping soggy.
For a more elegant serving option, dust with powdered sugar just before serving.

Recipe Variations & Customizations

Delicious Topping Options:

Cream cheese frosting – spread over cooled cake for a richer dessert
Vanilla glaze – mix 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla
Whipped cream – serve each slice with a dollop of freshly whipped cream
Ice cream – serve warm with vanilla ice cream for a delightful contrast

Tasty Mix-Ins:

Coconut lover’s version: Add ½ cup shredded coconut to the batter
Spiced cake: Add 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of cloves
Tropical twist: Use pineapple chunks instead of fruit cocktail
Extra nutty: Add ½ cup chopped pecans or walnuts to the batter

Dump Cake Variation:

For an even easier version, skip mixing the batter! Simply spread the undrained fruit cocktail in the bottom of the pan, sprinkle a box of yellow cake mix over it, top with melted butter, and finish with the brown sugar/nut topping. Bake as directed for a different but equally delicious dessert!

Storage & Freezing Instructions

Room Temperature: Store covered at room temperature for up to 3 days. The cake actually gets more moist and flavorful after the first day!

Refrigeration: Refrigerate in an airtight container for up to 1 week.

Freezing: This cake freezes beautifully! Wrap individual slices or the entire cake (uncut) tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature.

Frequently Asked Questions

Can I use fresh fruit instead of canned fruit cocktail?

While the canned fruit cocktail provides perfect moisture and sweetness, you can substitute 1½ cups of fresh diced fruit plus ¼ cup of fruit juice. The texture will be slightly different but still delicious.

Why did my cake turn out dense?

This could be from overmixing the batter (which develops too much gluten) or using old baking soda that’s lost its leavening power. Make sure to mix just until combined and check that your baking soda is fresh.

Can I make this fruit cocktail cake gluten-free?

Yes! Simply substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. Many readers have reported excellent results with this substitution.

What’s the best way to serve fruit cocktail cake?

This versatile cake is wonderful on its own, but for special occasions, serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I make this cake ahead of time for a party?

Absolutely! This cake actually improves in flavor after a day, making it perfect for preparing ahead. If making more than 2 days in advance, I recommend freezing it and thawing the day before your event.

The Ultimate Fruit Cocktail Cake

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American
Calories: 285 per serving

Description

This incredibly moist fruit cocktail cake combines pantry staples for an easy, delicious dessert that’s perfect for any occasion. The brown sugar, nut, and coconut topping creates a beautiful caramelized finish.

Ingredients

2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs, room temperature
1 can (15 ounces) fruit cocktail, undrained
1 teaspoon vanilla extract
¾ cup brown sugar, packed
½ cup chopped pecans or walnuts
½ cup shredded sweetened coconut (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add undrained fruit cocktail, eggs, and vanilla extract. Stir just until combined.
Pour batter into prepared pan, spreading evenly.
Mix brown sugar, nuts, and coconut in a small bowl. Sprinkle over batter.
Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Cool in pan on wire rack for at least 15 minutes before serving.

Conclusion

This fruit cocktail cake recipe transforms simple ingredients into a memorably moist and flavorful dessert that’s sure to become a family favorite. The natural sweetness of the fruit shines through while creating a texture that’s both tender and satisfying. Whether you’re new to baking or looking to expand your dessert repertoire, this recipe delivers exceptional results with minimal effort.

Fire up your oven and try this recipe tonight! Join thousands of home bakers who have made this their go-to cake for potlucks, family gatherings, and everyday treats. Once you master this basic version, explore the variations to customize it to your taste preferences and occasion.